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Evaluation of Phytochemical Constituents in Various Heat Treatments of Zingiber officinale Roscoe and in vitro Antioxidant Assay Systems

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Author Affiliations

  • 1Department of Food Processing and Engineering, School of Biotechnology and Health Sciences, Karunya University, TN, INDIA

Int. Res. J. Biological Sci., Volume 3, Issue (11), Pages 54-58, November,10 (2014)

Abstract

The present work investigate the various heat treatment of ginger, like cutting (27ºC), Drying (60ºC), Roasting (70ºC) and Sauting (80ºC) on the phytochemical availability. The results showed that flavonoids, steroids, tannin and phenols were found in all temperatures. But at temperatures 70ºC and 80ºC, the alkaloids, free amino acid, glycosides, saponin, and phytosterols were destroyed, because most of the aromatic components were affected by heat. The Antioxidant activity the ginger was measured using (DPPH) assay, Phosphomolybdenum assay and metal chelating assay. High radical scavenging activity and metal chelating activity was observed at IC50 64.4µg/ml and 67.64 µg/ml respectively.

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